Résultats pour : "qualité du riz de cuisson"
Aller à 2021
Nombre de documents : 1.
2021
Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice-based bread: Case of steamed-cooked "Ablo".
Dahdouh Layal, Hounsou Mathias, Matignon Brigitte, Ricci Julien, Madode Yann Emeric, Hounhouigan Joseph Djidjoho, Akissoé Noël, Mestres Christian.
2021.
International Journal of Food Science and Technology, 56 (9), n.spéc. NANOTECHNOLOGY : 4615-4626.
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